Summary

Ingredients

• 250 g red pepper (s)
• 250 g bell pepper (s), yellow
• 3 tablespoon white wine vinegar
• Black pepper
• 3 clove (s) garlic
• 6 tablespoon olive oil
• 0.5 ½ bunch basil
• 0.5 ½ bunch oregano

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Instructions

1. Roast peppers in a preheated oven until the skin blisters, remove from the oven, wrap in a damp cloth, let cool, peel and cut into wide strips.
2. Make the marinade from the remaining ingredients, cover the peppers in a bowl with marinade and refrigerate for 5 hours